The mini strudels with mixed berries are tasty filled cookies, perfect to enjoy in any situation. They require few simple ingredients; they are quick to make and ideal for those with little kitchen experience.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 2 cups All-purpose flour
- 6 tbsp Butter (softened at room temperature)
- 1 egg
- 1 pinch salt
- 3 tbsp water
- mixed berry jam or compote
- 2 tsp butter (for brushing)
- as needed powdered sugar
Preparation
To make the Mini mixed berry strudels, pour the flour into a bowl and add the egg. Add the softened butter at room temperature, a pinch of salt, the water and mix until you obtain an elastic dough.
Work the dough with your hands until you form a smooth ball and let it rest, wrapped in plastic wrap, for half an hour.
After resting, take it back and on a work surface roll it out well with a rolling pin to form a thin sheet. Cut the dough with a wheel and obtain rectangles (size as desired).
Melt the butter in a small saucepan and brush it over the surface of each rectangle. Place a teaspoon of jam or mixed berry compote in the center of each rectangle.
Moisten the edges of each pastry with a finger dipped in cold water and fold the edges to form little rolls. Press the edges with your fingers to seal them well.
Place all the mini strudels on a baking sheet lined with parchment paper and make two slits in the center of each with a knife.
Brush the surface of each mini strudel with the remaining melted butter and bake in a preheated oven at 356°F for about 15–20 minutes; when they start to brown, remove them from the oven and let them cool. Serve with a dusting of powdered sugar.
If you prefer, instead of mixed berry jam you can prepare and use a compote. In a small saucepan put about 2 cups of mixed berries with 1/3 cup of sugar. Cook and when the mixture is thick, remove from heat and let cool; for those who don’t like the seeds, I suggest passing the sauce through a sieve to remove them, then fill the strudels with the compote.
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